Stewed Rhubarb with Ice Cream and Granola

Stewed rhubarb is a slightly sweet yet tart sauce that can be served over so many things, including your breakfast oatmeal. Serving stewed rhubarb with ice cream and a granola has all the yummy flavours of a crisp, but without the work. This has to be one of the simplest (and kid-friendly!) desserts to make.

Make a batch and store it in your refrigerator for up to five days or freeze it to have at any time!

Stewed Rhubarb tastes amazing drizzled over ice cream and sprinkled with crunchy granola, but it also tastes delicious over so many things. Here’s a little inspiration:

Breakfast cereal

Oatmeal

Waffles

Pancakes

Yogurt

Toast

Pound Cake

Custard

Pork Tenderloin

Kary Osmond

Stewed Rhubarb with Ice Cream and Granola

Ingredients

1 pound rhubarb, cut into 1 inch pieces (about 3 cups)

1/3 – 2/3 cup sugar (depending on how tart or sweet you like it)

2 tablespoons water

touch of vanilla extract (optional)

Ice cream

Granola

Instructions

Place rhubarb, sugar, and water in a medium pot. Cook over medium heat, stirring until sugar dissolves and liquid starts to boil, about 3 minutes.

Reduce heat to low; cook, stirring occasionally until rhubarb is saucy and tender, about 10 to 15 minutes. Stir in vanilla. Taste and add more sugar if you like it sweeter. Let cool.